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Cookie Dough Fudge Recipe

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★★★★★

4.9 from 85 reviews

This no-bake Cookie Dough Fudge combines the nostalgic flavor of classic cookie dough with the creamy richness of white chocolate fudge. Made with heat-treated flour for safety and loaded with mini chocolate chips, this treat is smooth, sweet, and delightfully chewy. It’s perfect for chocolate lovers looking for a quick and easy dessert that requires no baking.

Ingredients

Scale

Cookie Dough Base

  • 1 1/2 cup (228g) all-purpose flour, heat-treated
  • 1/2 cup (111g) salted butter, softened
  • 1/4 cup (58g) granulated sugar
  • 1/2 cup (123g) brown sugar
  • 2 tbsp milk
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 1 cup (200g) mini chocolate chips (divided: some frozen for folding)

White Chocolate Fudge Mixture

  • 1 cup (200g) Ghirardelli white chocolate chips
  • 1 14 oz can (193ml) sweetened condensed milk

Instructions

  1. Freeze Mini Chocolate Chips: Place 1 cup of mini chocolate chips in the freezer to chill until they are needed later in the mixing process. This helps maintain their texture when folded into the fudge.
  2. Heat-treat Flour: Measure out 1 1/2 cups of all-purpose flour into a microwave-safe bowl. Microwave on high for 30 seconds to 1 minute, stirring halfway through, until the flour reaches 165°F (74°C) to ensure it is safe to consume raw. Set aside to cool slightly.
  3. Cream Butter and Sugars: In a stand mixer bowl or using a hand mixer, beat together the softened butter, granulated sugar, brown sugar, milk, and vanilla extract until the mixture is smooth and combined thoroughly.
  4. Add Flour and Salt: To the creamed mixture, add the heat-treated flour and salt. Mix until completely incorporated, forming the cookie dough base.
  5. Prepare White Chocolate Mixture: In a small microwave-safe bowl, combine the white chocolate chips and sweetened condensed milk. Microwave in 30-second intervals, stirring each time, until the mixture is completely melted and smooth, about 2 minutes total.
  6. Combine Fudge Mixtures: Pour the melted white chocolate mixture into the bowl with the cookie dough. Mix together until smooth and evenly combined.
  7. Fold in Frozen Chocolate Chips: Quickly fold in the frozen mini chocolate chips from the freezer, so they stay firm and provide a delightful texture contrast.
  8. Transfer to Pan: Line an 8×8 inch baking pan with parchment paper. Pour the fudge mixture into the pan and spread it evenly.
  9. Chill to Set: Refrigerate the fudge for at least 2 hours or until firm enough to cut into squares.
  10. Storage: Keep the fudge refrigerated until ready to serve to maintain its texture and freshness.

Notes

  • Heat-treating the flour is essential to ensure that any harmful bacteria are eliminated since this recipe uses raw flour.
  • Freezing the mini chocolate chips before folding them in prevents them from melting into the fudge mixture, preserving texture.
  • Use parchment paper to line the pan for easy removal of fudge slices.
  • Store fudge in an airtight container in the refrigerator for up to one week.
  • For a nut-free version, ensure chocolate chips and ingredients used are processed in a nut-free facility.

Keywords: cookie dough fudge, no bake fudge, white chocolate fudge, easy dessert, chocolate chip fudge, sweetened condensed milk fudge

Find it online: https://chefmilacook.com/cookie-dough-fudge-recipe/